Roasted Pineapple-Carrot Salsa Recipe

Name: Roasted Pineapple-Carrot Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium ripe pineapple; 1 teaspoon dark sesame oil; 1/8 teaspoon ground red pepper; 1 (1-inch-thick) slice sweet onion; 1 large jalapeno pepper, sliced lengthwise and seeded; 2 tablespoons diced red bell pepper; 1/2 cup chopped carrot; 2 tablespoons fresh lime juice; 2 tablespoons pineapple juice; 1 tablespoon cider vinegar; 1 teaspoon brown sugar; 1 teaspoon grated peeled fresh ginger; 1/8 teaspoon ground allspice

Servings: persons

1 medium ripe pineapple
1 teaspoon dark sesame oil
1/8 teaspoon ground red pepper
1 (1-inch-thick) slice sweet onion
1 large jalapeno pepper, sliced lengthwise and seeded
2 tablespoons diced red bell pepper
1/2 cup chopped carrot
2 tablespoons fresh lime juice
2 tablespoons pineapple juice
1 tablespoon cider vinegar
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
1/8 teaspoon ground allspice

1
Preheat oven to 450u00b0.
2
Cut both ends off of pineapple using a large sharp knife, and cut pineapple pulp from rind. Cut pineapple pulp lengthwise into quarters. Remove core from quarters; discard core. Reserve 2 quarters for another use.
3
Combine sesame oil and ground red pepper, and brush over 2 pineapple quarters, onion slice, and sliced jalapeno pepper. Place pineapple on a baking sheet, and bake at 450u00b0 for 15 minutes. Add onion, and bake an additional 10 minutes. Add sliced jalapeno pepper, and bake an additional 10 minutes or until pineapple, onion, and jalapeno are lightly browned. Remove from oven, and cool. Dice pineapple, onion, and jalapeno, and combine with diced bell pepper in a medium bowl.
4
Cook carrot in boiling water 4 minutes or until crisp-tender.
5
Combine carrot, lime juice, and remaining ingredients. Add to pineapple mixture; stir well.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium ripe pineapple, 1 teaspoon dark sesame oil, 1/8 teaspoon ground red pepper, 1 (1-inch-thick) slice sweet onion, and more.

Yes, Roasted Pineapple-Carrot Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Pineapple-Carrot Salsa

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